Steamed Cranberry Pudding

1. Generously butter a 7 1/2 cup steamed-pudding mold (I use a heavy 2-quart earthenware bowl and I spray it generously w/ Pam instead of buttering it). In a large saucepan, combine cranberries, white sugar, kirsch and cinnamon stick. Set over medium-high heat and bring to a boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 10-12 minutes, or until cranberries break down and mixture thickens. Remove from heat, discard cinnamon stick, and cool. (The cranberry sauce can be made up to a week ahead of time and stashed in the fridge).

2. Evenly spread 1/2 cup of the cooled cranberry mixture on the bottom of the pudding mold, and set aside. Meanwhile, prepare the water bath. Fill a large, 11x5 1/4 inch pot 1/3 full with water. Set over high heat, and bring to a boil. Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook.

3. In a medium bowl, sift together (I just whisk together) the flour, baking powder, and salt. In a large bowl, use an electric mixer to beat the butter and dark brown sugar until light and creamy, about 4 minutes. Add the eggs one at a time, mixing until completely blended. Add the vanilla.

4. In three additions, alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients and blending well after each addition. Add the dried cranberries and the remaining cranberry sauce mixture to the batter, and mix until well blended. Pour batter into pudding mold to within 1/2 inch of the top, and cover mold tightly. (Pudding molds have their own little tops. My bowl doesn’t, so I put a sheet of waxed paper or heavy duty aluminum foil, sprayed with Pam on the bottom, over the top and secure it with a rubber band. Be sure the seal is tight, or moisture will collect on top of your pudding, which is bad).

5. Submerge a folded dish towel onto the bottom of the large water-bath pot (I used the handle of a wooden spoon to submerge the towel). Place the pudding CAREFULLY into the water bath (beware hot steam!), resting on the towel, so that the water comes halfway up the sides of the mold. Cover the water bath, and gently simmer the pudding for about 2 hours and 20 minutes or until pudding has set and a knife inserted into the center comes out clean.

6. Remove pudding mold from the water bath (CAREFULLY!) and cool 15 minutes on a wire rack. Unmold pudding onto a serving platter. Serve with whipped cream.

You can make this a few days ahead. Cool completely, then wrap in plastic wrap and refrigerate. Resteam for about an hour in the same mold in which it was cooked, greasing the inside of the mold. Proceed as above.

If you have leftovers, reheat individual pieces, covered with plastic wrap, in the microwave. This pudding keeps well in the refrigerator.